Bakery & Desserts

“Ice Cream” Cake

* 3 cups all-purpose flour
* 2 cups sugar
* 1/2 cup cocoa powder
* 2 tsp. baking soda
* 2 tsp. vanilla extract
* 2 tsp. distilled white vinegar
* 1/2 cup plus 2 Tbsp. vegetable oil
* 2 cups cold water
* 2 pints nondairy ice cream, flavors of your choice, softened
* 10 to 15 chocolate-cream sandwich cookies (such as Droxies at Keebler.com), finely ground in a food processor
* 1 cup strawberry topping or pie filling

Preheat the oven to 350ºF.

Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add the water and stir well. Immediately pour the mixture into the two cake pans, dividing evenly, and bake at 350ºF for 30 to 35 minutes.

Allow the cakes to cool before removing them from the pans, then divide each cake into two layers. Put the bottom layer of one cake on a serving platter. Spread one pint of the nondairy ice cream over the top and sprinkle it with the ground cookies.

Place cake, uncovered, in the freezer for several hours to firm up.

Chocolate Chip Cookies

* 2 3/4 cup flour
* 1 tsp. salt
* 1 tsp. baking soda
* 1 cup margarine
* 3/4 cup brown sugar
* 3/4 cup sugar
* 1 tsp. vanilla
* Egg replacer equivalent of 2 eggs (Ener-G Egg Replacer works best, but you can also mix together 2 tsp. cornstarch and 1/4 cup water)
* 12 oz. semi-sweet chocolate chips

Preheat the oven to 350 degrees F.

In a medium bowl, mix together the flour, salt, and baking soda.

In a large bowl, cream together the margarine, brown sugar, sugar, vanilla, and egg replacer mixture. Stir in the flour mixture and mix well. Add the chocolate chips and mix.

Drop the dough by spoonfuls onto a lightly oiled cookie sheet and bake for 8 to 10 minutes. Cool on a wire rack.

Makes approximately 40 cookies.

Banana Cake

Serves 8

* 2 cups unbleached all-purpose or whole wheat pastry flour
* 1-1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 cup raw sugar or other sweetener
* 1/3 cup oil
* 4 ripe bananas
* 1/4 cup water
* 1 teaspoon vanilla extract
* 1 cup chopped walnuts

Preheat oven to 350° F.

Mix flour, baking soda, and salt in a bowl.

In a large bowl, beat sugar and oil together, then add the bananas and mash them. Stir in the water and vanilla, and mix thoroughly. Add the flour mixture along with the chopped walnuts, and stir to mix.

Spread in a non-stick or lightly oil-sprayed 9-inch square baking pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Recipe from Food for Life by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

Apple Crisp

4 large tart apples
* 3/4 cup sugar or other sweetener
* 1/2 cup flour
* 1 teaspoon cinnamon
* 1-1/2 cups rolled oats
* 1/3 cup Spectrum Naturals Spread or margarine

Preheat oven to 350° F.

Peel the apples, if desired, then core and thinly slice them. Toss with 1/2 cup sugar, 1 tablespoon flour, and cinnamon. Spread evenly in a 9” x 13” baking dish.

Mix the rolled oats with the remaining flour and sugar. Add the Spectrum Naturals Spread (or margarine) and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit.

Bake for 45 minutes, until lightly browned. Let stand 10 minutes before servin

Pumpkin Custard Pie:

* 1-1/2 cups soymilk
* 4 tablespoons cornstarch
* 1-1/2 cups cooked pumpkin
* 1/2 cup raw sugar or other sweetener
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* 1 9-inch unbaked pie shell

Preheat the oven to 375°F.

In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in remaining ingredients.

Pour into pie shell and bake for 45 minutes, or until firm.

Cool before cutting.